Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.
Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.
When cooked, remove the flesh with a fork.
In a bowl, place the cooked flesh and keep the squash shell.
In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.
Put the flesh back into the shell and cover with tomato sauce.
In a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.
Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.
Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.
Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.
Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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